Sweet & Spicy Gochujang Glaze
This vibrant Korean gochujang glaze balances heat with a touch of sweetness and tang, making it incredibly versatile for countless dishes. It's perfect as a marinade, a dipping sauce, or a finishing glaze for grilled meats and vegetables.
Ingredients
- 0.5 cup gochujang Korean chili paste
- 0.25 cup honey
- 0.25 cup rice vinegar
- 2 tablespoons soy sauce
- 1 clove garlic minced
- 0.5 teaspoon fresh ginger grated
- 0.25 cup water or vegetable broth
Instructions
- In a small saucepan, combine gochujang, honey, rice vinegar, soy sauce, minced garlic, grated ginger, and water. Whisk until well combined.
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Cook, stirring constantly, until the mixture reduces significantly and thickens, about 3 to 4 minutes. When you drag a spatula across the bottom of the pan, it should leave behind a trail that stays put for about 3 seconds, indicating the perfect consistency.
- Remove from heat and let cool. The sauce will continue to thicken as it cools.
- Transfer the gochujang glaze to an airtight container and store in the refrigerator for up to 2 weeks.
Notes
For a thicker glaze, add a cornstarch slurry mixed with a tablespoon of water during the last minute of cooking. Adjust honey for more sweetness or gochujang for extra spice. This glaze is fantastic with chicken, tofu, or as a dressing for a vibrant salad.